These are a super easy Halloween treat for kids. And, despite the white chocolate, it even has fruit in it, so it isn’t horribly bad for you. They are barely adapted from a recipe on Skinny Taste. If you are weight conscience, you really should check it out. She has great recipes! She cut her banana halves in half lengthwise, but I used whole. Apparently, she also had more dippable white chocolate because mine really didn’t dip. I had to spread it on. Ironically, I had used white candy melts instead of real white chocolate because I thought it would make them smoother, but it did just the opposite. So, if I had it to do again, I would use real white chocolate.
Along the way, I learned a few things that will make this recipe easier. First, work quickly. The longer the bananas are exposed to air before freezing, the more likely they are to turn brown. And, the longer they sit out of the freezer waiting for white chocolate, the more likely they are to become messy. Second, freeze in small batches. I made twenty of these, but only ended up with fourteen because I froze ten bananas on each cookie sheet. So, when I took them out to coat them, by the time I got done with number 7, the bananas had begun to melt, and when I went to spread them with white chocolate, it was an oozy mess. So, freeze trays of 5 instead of 10. You might be thinking I should have just stuck them back in the freezer to harden up again. Well, I did that, and then the wet bottom side and adhered to the waxed paper, and I couldn’t pry them off without breaking the banana. Trust me, small batches. Third, the narrower popsicle sticks would have worked better. As I inserted the sticks into the bananas, some of the bananas cracked a bit. This was easily covered with the white chocolate, but just to be sure, I would use the narrower ones.
White Chocolate Banana Ghosts
- 10 bananas
- 24 oz. white chocolate or white chocolate candy melts
- 40 mini chocolate chips
- 20 popsicle sticks
- Peel bananas.
- Cut each banana in half and insert a popsicle stick into the cut end of the banana.
- Freeze on a cookie sheet lined with waxed paper for two hours.
- Melt chocolate in the microwave at 30 second intervals on 50% power.
- Dip bananas in chocolate or spread it on with a knife.
- Before the chocolate hardens, attach two mini chocolate chips for eyes.
- Freeze until firm.
- Keep frozen until serving.
Source: Skinny Taste
This recipe was linked up on Foodie Friends Friday.